PHONE NOW
(027) 718 1025

Famous Biltong and dried Sausage recipes

BILTONG POTBREAD
Dough 240 g cake flour (500 ml) 20 ml baking powder 2 ml salt 5 ml mustard powder 100 g butter approximately 100 ml milk 1 egg, beaten Filling 120 g grated biltong (250 ml) 200 g smooth cottage cheese 15 ml lemon juice 30 ml chopped parsley freshly ground black pepper to taste mayonnaise to moisten. To make the dough: Sift together the dry ingredients. Cut the butter into the flour with a knife and then rub it in with your fingertips until the mixture resembles dried breadcrumbs. Beat the milk and egg together. Make a well in the flour mixture and add the liquid gradually. Mix quickly to a soft dough. Turn out onto a floured board and knead lightly until smooth. Roll out into a square approximately 10 mm thick. To make the filling: Mix all ingredients together and spread over the dough, keeping 25 mm clear along the edges. Roll up the dough like a Swiss roll, and seal the edges with beaten egg and water. Wrap lightly in greaseproof paper and refrigerate for about 30 minutes. Carefully cut the dough into 25 mm slices and arrange them, cut side down, on the bottom of a greased No. 3 flat-bottomed cast iron pot. Begin in the center and arrange the remaining slices in a circle. Leave the sides of the pot clear to allow the dough to rise. Grease the inside of the lid with cooking oil or butter and cover the pot. Put the pot over a small fire, place a few small, hot coals on the lid and bake for 20-30 minutes or until the bread is golden brown and cooked. Turn out, cool slightly, then serve with crisp vegetable sticks and lettuce leaves. Serves 6.

TRADITIONAL BOEREWORS
This recipe took the first prize in a country-wide boerewors competition. Try it - it's delicious! 2 kg beef 1 kg pork 20g whole coriander (50ml) 2 ml ground cloves 2 ml grated nutmeg 30 g fine salt (25 ml) 5 ml freshly ground black pepper 500 g speck 100 ml vinegar approximately 90g casings First prepare the coriander by scorching, grinding and sifting it. Cut the meat into 50-mm cubes and combine with the spices and seasoning. Mince the meat and dice the speck. Add speck and vinegar to the minced meat and mix lightly but throughly. Loosely stuff mixture into the casings. Makes about 3.5 kg KAROO BOEREWORS 500 g beef 500 g pork 1 kg mutton 1 ml ground coriander 1 ml ground cloves 14 g fine salt (15 ml) 2 ml freshly ground black pepper 250 g speck 15 ml sweet red wine 25 ml wine vinegar 15 ml brandy 60 g casings Cut the meat into 50-mm cubes, sprinkle with the spices and seasonings and mince. Dice the speck into 3-mm cubes and sprinkle over meat. Combine red wine, vinegar and brandy and sprinkle over meat mixture. Mix lightly, then stuff loosely into casings. Makes about 2.5 kg.

Home | Products | FAQs
Contact Us |